Coconut Garlic Mashed Potatoes
I could hardly consider myself an American without admitting my addiction to mashed potatoes, the ultimate in American comfort food. However, the Filipina in me often requires that even the most American dishes have elements of Filipino flavor. Coconut milk and garlic don’t make these potatoes lighter or fluffier, healthier, or easier to prepare. Coconut milk and garlic just make them taste better, plain and simple.
By Jennifer M. Aranas, Author, The Filipino-American Kitchen
21⁄2 lbs (900 g) Yukon gold potatoes, peeled and cut into 1-in (21⁄2-cm) cubes
8 cloves garlic, peeled
1 small bay leaf
5 to 6 cups (1 to 11⁄2 liters) water
1 (121⁄2 oz) can coconut milk
2 tablespoons unsalted butter
11⁄2 teaspoons salt
1⁄4 teaspoon freshly ground black pepper
Place the potatoes, garlic, bay leaf, and water in a large pot. There should be enough water to cover the potatoes. Bring the pot to a boil and cook for 20 to 30 minutes until the potatoes and garlic are very tender when pierced with a fork. Pour the potatoes into a strainer to drain completely. Discard the bay leaf.
Pass the potatoes and garlic through a food mill returning the mixture into the pot. Over medium heat, add the coconut milk, butter, salt, and pepper to the potatoes, folding all the ingredients together so that they are well blended. Cook 3 to 4 minutes until the butter has melted and the potatoes are hot.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.